"The genius of the AND vs. the tyranny of the OR"

You may have heard this quote from James Collins in the past, if not, let me introduce it to you. I heard Jim speak when I was with Alias|Wavefront (a Silicon Graphics Company) at an all hands meeting in Mountain View. This was just after his release of Built To Last. He is now best known for his book, Good To Great, which everyone should have on their shelf.

The quote again:

"The genius of the AND vs. the tyranny of the OR"

This stuck with me the first time I heard it that day in '95 and I have repeated it often, in fact today I mentioned it in a conversation with a prospect. He was thinking about various social media strategies that he wants to pull together and is struggling with making a decision. He was locked in the OR land - this OR this OR this OR this... that is a vicious cycle. What I love about this philosophy is it's liberating tone of voice. I suggested to him (after quoting the quote), that he enjoy some AND for a while and think about doing this AND that AND this AND that.

With this specific example, social media tools are becoming ubiquitous and in many cases free as well, so the barrier to entry to testing the waters would allow someone to try this one AND that one, rather than this OR that. Make sense?

I bet you have a lot of AND / OR discussions during the day, especially in this trying times. See if you can turn one of them around today and make it AND instead of OR.

Institutional Memory - Social Memory

I was thinking this morning about memory, how much we retain as individuals, how much we retain as groups. Are you familiar with the term Institutional Memory? Here is the definition from Wikipedia:

Institutional memory is a collective of facts, concepts, experiences and know-how held by a group of people. As it transcends the individual, it requires the ongoing transmission of these memories between members of this group. Elements of institutional memory may be found in corporations, professional groups, government bodies, religious groups, academic collaborations and by extension in entire cultures.

Institutional memory may be encouraged to preserve a group's ideology or way of work. Conversely, institutional memory may be ingrained to the point that it becomes hard to challenge if something is found to contradict that which was previously thought to have been correct.

This got me to thinking about Social Memory, and interestingly enough, there was no mention of this in Wikipedia. I guess it doesn't make a lot of sense actually, but I am planning on visiting family members this evening that I rarely get to see and know that there are hundreds of hours of 'Social Memory' piled up waiting to be shared. Yet, I will only have a couple hours. How do we capture this valuable knowledge? (Note: I am taking my new MinoHD camera to capture as many stories as I can.)

Which led me to think about the amount of knowledge that is walking out of the 100's of businesses that are laying off people by the thousands. What is happening to the Institutional Memory in those companies?

One of the ideas I have been talking about with our clients recently is how effective social media is in leaving artifacts of conversations, in the form of forum postings, discussion boards, presentations, white papers, twitter streams, blog posts and countless entries into Wikis.

If we consciously strive to make these types of conversations more discoverable, for all the obvious reasons and this new one, as the repository of Institutional Memory, then we have uncovered one of the biggest ROI's for spending time and money on implementing these tools in the workplace.

One line in the Wiki entry intrigued me:

As it transcends the individual, it requires the ongoing transmission of these memories between members of this group

Ongoing transmission. This implies that there is an overt and deliberate strategy in place. Most of the conversations I have suggest that most Companies are not thinking about how to manage these conversations. They are content to 'let it happen organically', yet in reality, this is rarely the case. I call them Conversation Starters (or Conversation/Community Managers), they are like the ideal cocktail party host - keeping things moving, making sure everyone knows everyone else, and that people don't sit on the couch and not talk to anyone.

For us to have an Institutional Memory, we need conversations. We need to help people find the right people to talk to. We need to collect those conversations. We need to revisit them, as they capture the true culture of the Company.

Kevin Kelly at Learning 2008 said, "Conversation is the foundation of our culture". Does your company have a Culture of Conversation?

Brunch at Cafe Luck

On Sunday we took dear friends (Bruce and Lynda) who are just moving to Montecito, over to our new favorite place, Cafe Luck. You may recall I posted about this new place less than ten days ago. I thought this Cafe worthy of reposting, as it was thought by all of us to be one of the best lunches in recent memory.

Salade Nicoise

This is a classic French Bistro and had a smaller menu for Brunch than at Dinner. By classic, I mean traditional preparations, like the Salade Nicoise above, fresh tuna, brined white anchovies, etc. We also enjoyed the Beet Salad and an Onion Soup that had as much cheese outside the gratin bowl and inside - delightful.

The entire meal can be seen over here at Mobile Me

Croque Madame

This dish is well known to anyone that has lingered over an espresso on the streets of Paris late at night - or late in the morning. It is the French variant of a Ham and Cheese sandwich, but that is where the similarity stops. This immense piece of french bread (from D'Angelo's) is slathered with a (I think) Bechamel Sauce, then layered with the thinnest slices slices of ham possible. This whole thing is then covered with shredded cheese and broiled perfectly. What makes this a Croque Madame and not a Croque Monsier is the addition of a sunny side up egg. Viola.

The Chef (David) came out to the table and had recognized us from the last visit (I was the guy with the video who had interviewed him). He talked for a bit, then left, but came back with a 10 inch square card with the restaurants name printed on it and a pen. He asked if we would draw something, sign it, then he would post it on the wall. Wow, we made the wall! I drew a little something, then the waiter brought over another card for our guest Bruce, who is an Art Center graduate and quite an artist. So, now there are two cards on the wall from us!

You can see a few cards from other guests above the framed photos on this column.

If you do decide to enjoy Cafe Luck, make sure you tell David that you read about this on marksylvester.com - he was not sure if being blogged about was a good thing or not.

January introNetworks Webinar Guest - Verne Harnish

For this webinar we have invited a special guest, Verne Harnish, the noted author and expert to talk about his thoughts on innovative new "community" or "networking" technologies that aid in helping customers connect with and help each other in the process, help you.

Verne writes: "What do Google, Facebook, MySpace, YouTube, eBay and Wikipedia have in common? They all utilise a new reality of the information age - whoever leverages the most brains wins! Figure out how to do this better than your competition and you win big.

The subtitle of James Surowiecki's best-selling book "The Wisdom of Crowds: Why the Many are Smarter Than the Few and How Collective Wisdom Shapes Business, Economics, Societies, and Nations" is another take on this new strategic weapon. It's no longer sufficient to have just a smart executive team. You need to launch initiatives to access the collective wisdom of your employees, customers, and the broader world around you. You not only have to understand and apply this theory to your business, you need to start doing it immediately." - you can read the article here.

About Verne

Verne is the founder of two world-renowned entrepreneurship organizations, the Young Entrepreneurs' Organization (YEO) and the Association of Collegiate Entrepreneurs (ACE), Verne is presently founder and CEO of Gazelles, Inc., which serves as an outsourced corporate university for mid-size firms and hosts a faculty of well-known business experts including Jim Collins, Geoff Smart, Jack Stack, Neil Rackham, Seth Godin, and Pat Lencioni and sponsors best practices trips to GE, Southwest Airlines, Microsoft, and Dell.

You can register here for the Webinar

The 21 Times Phenomena

I was talking with a co-worker today about strategies for modifying our behavior (think New Years' Resolutions) and I was reminded of a phenomena that I call '21 Times', basically if you want to change something, do something new, add something to your routine, do it 21 times and by the 22nd, it will be a part of your DNA.

Simple. Yes, and no.

To really work, you need to be aware of each of the 'times' - "This is the 16th time I have not procrastinated", "This is the 17th time I have not procrastinated", etc. It is this explicit 'calling out' of the repetitions that turns an idea; I would like to not be a procrastinator, into a part of who you are.

So, we have all experienced self-help programs, you can get help for free, or spend thousands on sitting at the feet of gurus, yet when we get back to our own reality, how well do we implement the teachings? I bet on reflection we would all say, not so well. Me too. Unless you really want to change. So that's a big part of it, willingness. My 21 Times strategy is just an easy to remember tool that helps you when you really want to make a lasting change.

I have seen this work in my own life many times. Seriously.

Tony Robbins talks about Learning Strategies and how it is a simple 3 step process to learning anything, like a foreign language or how to do better sales forecasts.

1. Immersion. If you can go to a foreign country for a month, great. If you can go off site for a week, awesome, if you can get away and immerse yourself (take a class, an online seminar, whatever takes you away and bathes you in the new ideas)
2. Stepped Repetition. This is what I call the 21 Times Phenomena. You need to repeat the thing you want to learn over and over and over, I say 21 times is the magic number.
3. Find a Peer Group. Once you have done 1 and 2, you will want to be around others that will support you going forward, like be in a Spanish Club, or a Morning Networking Group for Sales Executives - you get the idea.

Simple.

Some examples of how the 21 Times Phenomena have showed up for me;

At a golf lesson, "Mark, I want you to take your club and hit 7 balls, rest 2 minutes, then hit 7 more, then rest 2 minutes and hit 7 more" Do the math, that's 21 times that you are hitting the ball a specific way (after getting coaching from the instructor). Great way to get better. Hey, you still have to hit it 1000's of times to get good. I am just talking about cementing the learning.

At a exercise session, "Mark, for the next three weeks I want you to do this set of exercises, then we will meet up again" - 3 weeks is 21 days. After doing them faithfully, I was hooked. And exercise became a part of my regimen.

Two examples, but I bet if you thought about it, you would see that the 21 Time Phenomena has shown up in your life, you just didn't know it.

Dinner at Cafe Luck - Santa Barbara

We have been wanting to go to Cafe Luck on Cota Street in downtown Santa Barbara for sometime now. It is the latest from Lucky Jeans founder, Gene Montasano, who also has built Lucky's and Tre Lune in Montecito and Ca Dario, Bucatini, Ca Dario, Joes Cafe and D'Angelo (Bakery) in Santa Barbara. An article in the local paper was enough motivation for us to call and make Friday night reservations - an hour later we heard from good friends that they were back in town, so we suggested we all meet for dinner that night.

Cafe Luck is a French Bistro style place built on the site of the former Mousse Odile, a charming French restaurant run by a pair of sisters. Old time Santa Barbarans will remember it as the place to stop for a light breakfast after shopping at the Farmers' Market on Saturday. I used to have lunch there all the time when I was with Wavefront (around the corner).

The menu has a lot of seafood on it, Oysters, Mussels, Crab, Lobsters, Sardines, Salmon as well as some classic French preparations, Daubes, Bouillabaisse, French Onion Soup, and apparently the Chef's favorite, called the Lucky Plateau - a three plate tower overflowing with seafood (for 4 it looks like.) I wish that there was a website to point you to, so you could see the menu.

The video captures the lively ambience of the cafe as well as some shots of our appetizers. I just received a new Mino HD (Flip) camera from Kymberlee and this was my first chance to use it. It is small, lightwieight and easy to use - I need to work on framing, editing and will be integrating it more into my blogging.



I started with the Sardines, amazing flavor and texture, two beet salads were enjoyed by the others, the small beets were perfectly cooked and the greens dressed lightly.

Our entrees arrived right on time, we had the Mussels with Frites (perfectly crisp french fires, served French/Belgian style with a side of homemade mayonaisse), Tuna ala Niscoise (a seared piece of Ahi in the style of Nice), and the ladies had the Lobster, served with buttery steamed leeks and grilled baby artichokes.

Everyone cleaned thier plates and commneted that the portions were just the right size, I actually used a couple of slices of the fresh bread to soak up the fennel enfused broth that the Mussels had been steamed in.

We passed on dessert, but made note to come back soon and work our way through the menu with some more friends. This will be a great place to catch a bite before the Santa Barbara Film Festival which begins at the end of January and has it's main theater right around the corner.

New Years Tasting Menu

We invited dear friends over for an evening of tastes and merriment. Neither of us had made plans until about noon on the 31st and we all decided to have a low key evening at home - with me cooking a multi course tasting menu. My low light food photography needs a lot of work, so I don't have the shots of the meal in progress that I would have liked.

One of the great things I enjoy about cooking is not knowing what I am going to cook until the last possible moment. I am sure this sounds odd, but in most cases I really don't have an idea of what to cook until I see the food in person. That's how it was for this meal. I was at one of Whole Foods' superstores (can't wait for one to be here in Santa Barbara) and did a wander of the various sections looking for inspiration. Once I had done a complete loop of the store I sat down to compose a menu. I knew that I wanted to have small plates, try several different flavor combinations and challenge myself a bit. I also knew that we were not going to be back in Santa Barbara until about 6pm, with our guests arriving at 7, so I could not have things be too complicated. Once in the house, I had 60 minutes to prep.

Let's begin.


Dave and Melodee happen to have lived in this house before us, which is how we found out about it in the first place. Dave is a very accomplished wine enthusiast and was in charge of the pairings. Amazing. We started with a Pierre Joulet Champagne and accompanyied it with:

• Warmed Marcona Almonds with Rosemary
• Artichoke Hummus and Crackers
• Andouille Sausages with Dijon
  
• Sundried Tomato, Olive and Peppers Crustless Quiche with Siracha

This we consumed standing up while I was a whirling dirvish, pulling together the rest of the meal. I had assembled the quiche and had it in the oven about 7 minutes after getting in the house. You can make this easy appetizer yourself;

• Crustless Quiche. Pre-heat oven to 375 degrees. Take 1 cup 1/2 and 1/2, and blend in 2 eggs, 1/2 teaspoon sea salt and 1/2 teaspoon pepper. Set aside. Thinly slice 1/2 red pepper, pit 10 sun dried black olives, dice, then slice 4 small artichoke hearts. Mix these together and set aside. Take a small rectagular baking dish that is about 1 1/2 inches deep, spray it with a olive oil coating, or rub with a small about of EVOO. Put the vegetables inside and cover with the liquid. Place in the oven and bake for approximately 30 minutes. You will see it rise above the rim, don't fret, it won't spill over. When it is slightly firm to the touch, in the middle, take it out and set to cool for 15 minutes. Unmold onto a plate and carefully slice into 1/2 inch portions, place on a plate, garnish with dots of Siracha, microgreens and serve. Note: you can add a bit of cheese to this, any type of vegetable with work as well.
  

While everyone was enjoying the starters, Kymberlee set out some small salads that she had picked out at Whole Foods, we had;

• Greek Salad of Peppers, Onions, Olives, Feta
• Japanese Forbidden Wild Rice Salad
• Vegetable Quinoa
• Marinated Antipasto of Fresh Vegetables

• Seared Scallop Skewers with Fresh Basil Pesto

I wanted something warm with the salad course and took bay scallops (the small ones) and let them soak in some pesto for 30 minutes. I placed six each on skewers, then seared them for about 1 minute on each side - you have to be so careful with scallops to not overcook them. This bit of warm goodness was a great compliment to the salads.

Dave had brought out an amazing wine to enjoy with the next course


I will encourage him to comment on this post to speak more about it and the others served.

The next course was the challenging one, as I didn't have a lot of time, and it was the most complicated;

• Seared Duck Breast with Plum Chipolte Sauce
• Portobello and Peppers Rissoto with Saffron
• Medallions of Eggplant with White Miso

The duck was a classic preparation, score the breast, sear it breast side down for 5 minutes, turn and sear for 2 minute and place into the over for another 10 minutes - when done, let it rest for 15 minutes. The sauce had been selected from a wall of dipping sauces at Whole Foods.

The risotto was on autopilot this whole time, kinda hard to do, but I had to multitask quite a bit to make this whole thing happen. If you are diligent you can pour in the broth, stir and manage the risotto without burning or overcooking it. Once it was done, I folded in the fresh parmesean.

I put a small mound of risotto on each plate, surrounded it with slices of the duck breast and drizzled the plum sauce around the edge.

The eggplant is one of our favorites, because it is easy to prepare.

• Medallions of Eggplant with White Miso. Turn on the broiler first. Then slice a Chinese Eggplant (the long narrow type) into 1/2 inch slices and place into a hot saute pan with olive oil. Sprinkle with sea salt and herbs de provence, turn after 3 minutes and cook the other side, when done place on a paper towel to drain. When cool, spread a very thin layer of white miso on each medallion and place on a baking sheet and put in the broiler for 1-2 minutes til bubbling and brown on top.

The flavors of the duck, the risotto, the plum sauce and the eggplant blended perfectly with the wine. I had told Dave what the meal was going to be on the ride back from the market so he had time to think about the pairings in advance.

The main event of the evening was next, a play on surf and turf:

• Ginger and Sesame Marinated New York Strip Steak
• Skewered Tiger Prawns
• Seared Scottish Salmon
• Chili Ponzu Sauce

I think everyone loves a crusty piece of steak and a succulent bit of seafood. Don't you? I made a marinade of sesame oil, fresh grated ginger, hawaiian sea salt (from a friend in Kauai) and cracked black pepper. Each protein rested in this for about 90 minutes before I grilled each item. I sliced the steak and placed three or four strips on each plate, with a skewer of shrimp. Kymberlee had the Salmon and shared with everyone, I had not had Scottish before and it was very moist. I drizzled the ponzu over everything and garnished the plate with radish spouts (I like their peppery bite).

Here is the wine that we savored during the main event;


By this time the kitchen was a disaster area, but I had a table full of satisfied diners. I excused myself to tidy up while everyone retired to the living room to relax.

For dessert we had one of the most amazing bottles of wine ever, a late harvest Syrah that was in a bottle that didn't have a lable, but had been signed by the vintner.


This accompanied a selection of sweets that Kymberlee had picked out at Whole Foods with some gingerbread men that we had left from Christmas.


I have to say that this was one of the most memorable New Years' Eve events for me. Being able to share a quiet evening with dear friends, talking, laughing and eating together is one of life's simplest pleasures and one we don't do enough of.

Happy New Year everyone.

Melodee, Dave, Kymberlee and Me